Wide Open Agriculture (ASX:WOA) has successfully developed anumber of early-stage food and drink prototypes using the company’s Modified Lupin Protein (MLP).
The success follows a three-month intensive research programme led by Curtin University and food scientist and co-inventor of the lupin technology, Dr Stuart Johnson.
This marks the most significant milestone in the Company’s lupin project to date and is a major step towards confirming the commercial viability of using MLP across multiple plant-based food and beverage sectors.
The research confirmed that MLP can be added to WOA’s oat milk product OatUP, which will increase the milk’s protein level. Plans are now underway to rapidly develop and launch a protein enhanced oat milk product as an additional product line. High protein, low GI (glycaemic index) udon noodles were also successfully created, tasted and product development will be progressed.
Results have confirmed that the MLP can form a gel-like matrix using additional gelation mixtures, which can then be used to create plant-based yoghurt, cheese and mayonnaise products. Oat and lupin protein balls have also been developed and are now available for purchase on dirtycleanfood.com.au.
In an encouraging development, an early-stage plant-based burger matrix has been developed and displayed good qualities of texture and gelation. This product can now be used as the base material for further development to create a plant-based burger, sausage or mince for taste, sensory and nutritional testing.
Developing these early-stage food prototypes was a critical step towards commercialisation, as it unlocks the possibility for global food manufacturers to develop and launch their own products using MLP as a key ingredient. It also accelerates WOA’s ability to develop, launch and market multiple plant-based protein products under the Dirty Clean Food brand.
The research has also provided WOA with the critical data and building blocks to transition into consumer product development across five food and beverage categories, including plant-based meat, non-dairy milk alternatives, noodles, plant-based snacks and protein supplements.
WOA’s business development strategy is two pronged with a focus on DCF in-house product development along with offering the modified lupin protein to external food manufacturers.
Data from these results will be used for in-house consumer product development of oat milk and udon noodles and components such as flavourings and colours will be incorporated to produce a number of final products which could be sold to consumers.
The research outcomes are also expected to reduce the time required for future product development work and the scale-up required towards commercial production of food and drink products for wholesale and retail distribution. WOA is also in final stages of consideration to purchase pilot-scale food processing equipment for in-house development.
